Damascus steel fileting knives
Started with 8; only 3 available .... for the moment. 12" overall length; 7" blade.
The "A" and "B" models have stiffer, but still flexible blades. The "C" and "D" models are more flexible at the tip.
All are true Damascus steel with a mixture of 1095HC and 15N20 nickel carbon. You heat them up together and then fold the bar over and over to get the desired layers, these are 384 layers.
You do need to keep them oiled or greased to prevent 1095 from rusting ... but sharp! Whoa.
Best if just stropped on leather or a ceramic rod ... almost never a need to re-sharpen ... just lightly honing the edge. And remember, salt water is not a friend to high carbon steel.
They also are thin enough to make great kitchen slicing knives for veggies, breads and roasts.